World Cuisine

Beef & Gruyère Pastries

prep 30 mins cook 25 mins
  • 3 eggs
  • 20 g (¾ oz) butter
  • 200 g (7 oz) minced beef
  • 1 bunch of flat-leaf parsley, snipped
  • pinch of saffron
  • 100 g (3½ oz) Gruyère cheese, grated
  • 500 g (1 lb) puff pastry
  • salt and pepper

Hard-boil 1 egg, then cool under cold running water.

Meanwhile, melt the butter in a frying pan with the salt and pepper and brown the beef for 5 minutes. Allow to cool.

Peel the hard-boiled egg and chop it finely into a salad bowl. Add the parsley, saffron, beef, cheese and 1 raw egg. Mix together by hand.

Preheat the oven to 180°C (350°F), Gas Mark 6.

Roll out the pastry and cut into 12 small rounds with a pastry cutter or using a glass. Place a little of the filling in the centre of each, fold over to enclose, and brush each one with the third egg, beaten, to glaze and seal.

Place on a greased baking tray and bake for 15 minutes.

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